Theres no dessert quite like apple pie. Not only is it the best way to use up your leftover utility apples at the end of the picking season, but the dessert never fails to impress eaters of all ages. Its also one you can serve casually, like for a Thursday night dinner or on your Thanksgiving table during the holiday season.
Although every baker should know how to bake an apple pie at home, many tricky bends come up along the baking process. Maybe your latticework might look like a seven-year-old childs art project, or the bottom of your pie comes out completely raw while the top has the perfect golden hue. Rest assured, these simple apple pie mistakes are commonplace among novice apple pie bakers and can be avoided with a few simple tricks. Here are our best tips for crafting the tastiest and most quintessential American apple pie. Just dont forget the ice cream.
Make your pie look bakery-level with latticework
To lattice or not to lattice — that is the question. Latticework on a pie crust can add a sophisticated flair to your pie, but it can also look haphazard if done incorrectly. To make the perfect fall lattice pie, start by slicing long strips with a sharp knife or pastry cutter. From there, you can braid three of the strands together or add the neatly cut pieces of dough to the top of your pie. Tuck under and over each piece gently until you get the perfect lattice shape. Then, once youve trimmed off the excess dough, you can tuck and crimp the edges of your crust to ensure all of your latticework stays put as the pie bakes.
If youre making a double-crusted pie, be sure to slice steam holes in the top crust to prevent it from doming in the oven. If messing with dough strands isnt your forte, you can also take the unconventional route and make an open-faced apple pie instead.
Take it easy with the rolling pin
Wielding a rolling pin is nothing short of a power trip. When youre rolling out your pie dough, you might be inclined to keep rolling out the edges so much so that your pie crust would pass the windowpane test. However, the absolute best thickness for pie dough is about ⅛ of an inch thick, or about the height of two quarters stacked on top of one another.
Making the perfect pie crust is also all about the technique. The trick to rolling out pie dough evenly is to be gentle and avoid rolling it in the same spot and creating a deep valley with your kitchen tool. Instead, place the pin in the center of the dough and slowly push outwards to the edge, rotating the dough each time. You should also always add a sufficient dusting of flour to the bottom of your crust, as well as to the rolling pin, to prevent the crust from sticking. This can also be avoided by the age-old plastic wrap trick. Place a layer of floured plastic wrap on the top and bottom of your dough and use the rolling pin on top of it.
The BEST Apple Pie Recipe
FAQ
What is the secret to a great pie crust?
How to get a crisp bottom crust on an apple pie?
Should you cook apples before putting them in a pie?
How do you make a good apple pie?
Make sure the oven preheats fully before putting in your pie, and make sure the pie crust is nice and cold when you put it in. Bake it for the full amount of time, tenting the top with foil if needed (to prevent too much browning on top). What’s the trick to a great apple pie? No tricks, just a few simple steps to success!
Can you make apple pie with a flaky pie crust?
Make your apple pie with a homemade flaky pie crust. There are two elements to this pie: the filling and the crust. If your crust sucks, it doesn’t matter how great your filling is. There is a time and place for store bought crusts, like when you’re making a chocolate pie that has tons of flavor.
How do you make an apple pie with a food processor?
The perfect apple pie! Begin by making the crust. It’s easiest to use a food processor but you can also make it by hand if need be. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade.
How do you choose the best apples for a pie?
Texture and taste are both important when choosing apples for your pie. The best baking apples are firm. This will help them keep their shape — you don’t want to make applesauce pie, after all. When it comes to taste, using only one kind of apple is a mistake: A combination of sweet and tart apples makes for a more balanced pie filling.